Saturday, October 3, 2009

Chicken Corn Chowder

2 skinless chicken breasts, boiled with 3 bouillon cubes and sliced/cubed/shredded
Stock from boiled chicken breasts
1 stalk of celery, chopped fine
A handful of short cut carrots, chopped
1 medium onion, sliced
Handful of dried parsley leaves
1 bay leaf
2 cups diced potatoes, skin on
3 cups frozen corn
2 cups cooked egg noodles (you use what you have, people)
1 cup heavy cream
Salt and fresh ground pepper to taste.

1. Place everything in crockpot EXCEPT the heavy cream and the noodles. Cook on high for 6 hours.
2. An hour before serving, add the cream and the noodles.

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